Lemon Crepes Suzette
This classic French dessert is a dramatic and delicious end to any meal. Thin, tender crepes are folded into a rich, warm sauce made with butter, sugar, fresh lemon juice, and zest. The addition of Grand Marnier and brandy adds depth and complexity, while the final flambé step creates a smoky, aromatic flourish that excites the senses. The balance of sweet, tart, and boozy flavors is perfectly complemented by the soft texture of the crepes. Ideal for romantic dinners, special celebrations, or when you want to impress guests with a touch of theatrical elegance. Serve immediately while the sauce is still bubbling and the flames have just died down.
Description
This classic French dessert is a dramatic and delicious end to any meal. Thin, tender crepes are folded into a rich, warm sauce made with butter, sugar, fresh lemon juice, and zest. The addition of Grand Marnier and brandy adds depth and complexity, while the final flambé step creates a smoky, aromatic flourish that excites the senses. The balance of sweet, tart, and boozy flavors is perfectly complemented by the soft texture of the crepes. Ideal for romantic dinners, special celebrations, or when you want to impress guests with a touch of theatrical elegance. Serve immediately while the sauce is still bubbling and the flames have just died down.
Ingredients
- 8 dessert crepes
- 1 tbsp butter
- 1.5 tbsp sugar
- 1 lemon (juice and finely grated zest)
- 2 tbsp Grand Marnier
- 2 tbsp brandy
Directions
- 1 Melt the butter in a heavy pan over medium heat.
- 2
Add sugar and lemon juice and zest. Taste at this point and adjust for desired sweetness/sourness.- 3
Add Grand Marnier and bring to a boil.- 4
Reduce heat, fold crepes in fourths, and arrange in sauce. Spoon sauce over crepes.- 5
Warm the brandy (10 seconds in the microwave works) and place in a long-handled metal ladle.- 6
Ignite the brandy and pour over crepes while flaming.NoteImprovise the sweetness and sourness balance to your taste.
Use a long-handled metal ladle for safety when flambéing.
Ensure the pan is heavy enough to handle the heat and flame safely.
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